Seared Salmon with Red Wine Shallot Sauce
Fish & Seafood · Let’s Eat the World · Main Course · Provencal Recipes · TasteSeared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes is Chef Eric’s “Signature Dish” from his days as Food & Beverage manager at Lowes Hotel Vogue in Montréal. The dish is easy to make, but don’t tell your friends just how simple. Let them think you are a gourmet chef.
Seared Salmon with Red Wine Shallot Sauce and Wasabi Mashed Potatoes
Easy, delicious and chef quality a fish dish to impress!
Ingredients
- 6 salmon fillets
- 1 kg (2 lbs) potatoes
- 6 shallot(s)
- 1 bottle red wine
- 2 carrots
- 1 tbsp sugar
- 120 g (4 oz) butter
- 120 ml (4 oz) milk
- salt and pepper
- 1-2 tbsp wasabi mustard
- 6 tsp sesame seeds
- 1 tbsp cornstarch
Instructions
- Peel and cut the carrots and shallots in small dice.
- In a large non-stick frying pan, sauté the carrots with one tablespoon of butter until lightly browned. Add the wine and sugar, then reduce the mixture to one-third of its original quantity.
- Peel and wash the potatoes, and cut them into large chunks. In a medium saucepan, boil them in salty water until fully cooked, drain and mash in a mixing bowl.
- Add 2 tablespoons of butter and warm milk. Season and add the wasabi to your taste… Keep warm
- In a large non-stick frying pan, sear your salmon fillets (2 mins on each side). Season both sides and spread the sesame seeds.
- Add the remaining butter to the sauce and let it simmer for 3 to 5 minutes.
- Add the cornstarch previously diluted in 1 tablespoon of cold red wine, whisk well and keep simmering 1 minute, season and serve with the wasabi mashed potatoes and the medium rare salmon.
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